Add this Crockpot Asian-Style Whole Chicken Recipe to your meal plan for next week! It’s a super easy, delicious, and family-friendly dish.
My mom was going through her recipe cards and found an oldie but goodie for Baked Asian-Style Whole Chicken. She texted me a photo of the card and said, “You should make this in the crockpot.”
So I did.
It was UH-MAZING. The meat was so tender that it fell off the bone and melted in your mouth. (I literally couldn’t take a photo of the entire chicken because it was falling apart.)
Three reasons you need to make this Crockpot Asian-Style Whole Chicken Recipe ASAP:
- The combination of ginger and soy sauce is to die for.
- Whole chickens are more delicious and affordable than boneless chicken breasts.
- It tastes totally different than my typical Crock Pot Roasted Chicken Recipe.
I normally think water dilutes the flavor of crockpot recipes but it’s the perfect addition to this dish because it keeps the soy sauce from being too salty. Enjoy!
Crockpot Asian-Style Whole Chicken Recipe
Yields: 6 servings (I recommend using a 6-quart Crock Pot)
Ingredients
- 5-pound whole chicken
- 1/2 cup soy sauce
- 1/2 cup water
- 1 tablespoon sherry
- 1-inch fresh ginger root, peeled and minced
- 1 tablespoon ground ginger
- 2 tablespoons sugar
Directions
- Wash the chicken and remove the neck and giblets from inside. Pat dry.
- Place chicken in crockpot belly-side up.
- Cover with remaining ingredients and add lid.
- Cook on “low” setting for 6-8 hours or until cooked through. (You can buy a chicken with a pop-up timer or use a meat thermometer to make sure the meat reaches 165 °F.)
To Freeze and Cook Later
- Wash the chicken and remove the neck and giblets from inside. Pat dry.
- Add chicken and remaining ingredients to a gallon-sized plastic freezer bag and freeze for up to three months.
- When ready to eat, thaw overnight in refrigerator.
- Add contents of freezer bag to crockpot and position chicken belly-side up. Cook on “low” setting for 6-8 hours or until cooked through.
Serve with green beans and potatoes or rice.
Thoughts or questions? Please leave a comment below and I’ll respond as soon as I can. I’d love to hear from you.
We raise our own organically fed, pastured chickens, so I am excited about this recipe! Do you have any suggestions for a substitute to sherry? I do not have it on hand and do not want to purchase for 1 T in a recipe. Thank you!
How about apple cider vinegar?
Funny, I just thought of that! I will try it! Prepping meals before the arrival of baby #6 in a couple of weeks 🙂 Thank you!
Vermouth is always good. Maybe add some honey
I just made this yesterday for dinner… Wow, was it good!!
It falls off the bone so I just took all the bones out, used the amazing sauce/broth it created, added frozen peas and carrots, put everything together and served over white rice.. SUPER YUM!!
Thanks for the great ideas!! Even with a little baby around!!
You must also post photos of your little ones …
What can i use if i dont have fresh ginger?
You can try dried ginger, but it won’t taste the same.
It is a small amount of liquid in the pot compared to size of chicken. Does this matter when cooking the chicken all the way through?
Nope!
I love asian chicken. One of my tweeks for this recipe is to add a tablespoon of oyster sauce. It adds depth to the sauce, and I subbed honey for the sugar. Great recipe, thanks.
I love chicken in a slow cooker , but have been looking for something with Asian flavors. This recipe is great, just made it, the chicken feel off the bone and the broth is great. We also poured a little on our steamed kale. Great base recipe and i look forward to playing with it in the future. Thank you!